Tuesday, January 01, 2008

POBLANOS RELLENOS FOR THE NEW YEAR

SJG and I dispensed with traditional roast turkey for holiday eating this year and instead prepared Mexican feasts. For Christmas Eve, we made fajitas with beef tenderloin, and we rang in New Year 2008 last night with poblanos rellenos, inspired by a version I had in San Antonio this fall. A simple dish to prepare, it looks beautiful on the plate and tastes heavenly. Happy New Year!

Poblanos Rellenos

(adapted from The Border Cookbook by Cheryl Alters Jamison and Bill Jamison, 1995)

6 large, fresh poblano chiles--roasted and slit from one end to the other

one medium yellow onion, chopped

4-5 cloves garlic, chopped

1-1/4 pounds ground beef

1 tablespoon ancho chile powder

1 tablespoon regular, mild chile powder

1 teaspoon ground cumin

salt, to taste

1/3 cup raisins

3 tablespoons chopped, fresh cilantro

1 tablespoon worcestershire sauce

juice of 2 limes

2 cups grated Monterey jack (or other mild white cheese)

1. Core and seed the poblanos. Roast in the oven on a cookie sheet until the skins soften and begin to turn black. Set aside.

2. In a large skillet, saute the onion and garlic in a little olive oil (about one tablespoon).

3. Brown the beef in a separate pan.

4. When the onions and garlic have softened, add the browned beef.

5. Stir in the spices, raisins, cilantro, worcestershire sauce, lime juice, and half of the cheese.

6. Place the poblanos on a cookie sheet lined with tin foil. Stuff them with the spiced meat and sprinkle the rest of the cheese over the peppers.

7. Heat the peppers in a 375-degree oven for about 5 minutes, until the cheese has melted.

1 comment:

These were incredible! I made them the other night and am already dying to make them again. We used ground turkey, which is what we had on hand, and served with Mexican rice and refried beans, as recommended. Thanks for sharing!